Sweet Chili Chicken Banh Mi Sandos

with Dark Meat Chicken, Potato Wedges & Garlic Aioli

Allergens: Eggs, Soy, Wheat

Total: 30 min • Prep: 5 min

Servings:
Ingredients

  • Shredded Carrots

    4 ounce

  • Potatoes

    12 ounce

  • Rice Wine Vinegar

    5 teaspoon

  • Sweet Thai Chili Sauce

    1 ounce

  • Diced Skinless Dark Meat Chicken

    10 ounce

  • Spicy Mayo

    4 tablespoon

  • Mini Cucumber

    1 unit

  • Mayonnaise

    4 tablespoon

  • Crispy Fried Onions

    1 unit

  • Garlic Powder

    2 teaspoon

  • Demi-Baguette

    2 units

  • Cilantro

    ¼ ounce

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ½ teaspoon (tsp)

  • Cooking Oil

    3 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

  • Trim and halve cucumber lengthwise; thinly slice into half-moons. Cut potato into ½-inch-thick wedges. Roughly chop cilantro, including tender stems.

2

  • In a medium microwave-safe bowl, combine carrots, cucumber, vinegar, ½ tsp sugar, and a pinch of salt (1 tsp sugar and a big pinch of salt for 4 servings). Microwave for 30 seconds. Set aside to pickle, stirring occasionally. 

  • Toss potato on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.
3

  • While potato roasts, open package of chicken* and drain off any excess liquid.

  • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with half the garlic powder, salt, and pepper. Cook, undisturbed, until browned on bottom, 3-4 minutes. Stir and continue to cook, stirring occasionally, until chicken is cooked through, 3-4 minutes more. Turn off heat; stir in chili sauce until chicken is coated.

  • In a small bowl, combine mayonnaise, remaining garlic powder, salt, and pepper.
4

  • Halve baguettes and toast until golden. 

  • Drain off liquid from pickled veggies; stir in cilantro.

  • Spread cut sides of baguettes with as much spicy mayo as you like. Fill with chicken, about half the pickled veggies, and crispy fried onions.

  • Divide sandos, potato wedges, and remaining pickled veggies between plates. Serve with garlic aioli on the side.